[Sca-cooks] OT/OOP NYT Article on Math Formula For the Perfect Bacon Sandwich...

[Sue Clemenger]

My favorite fried eggs are cooked that way--hot bacon grease.  The edge of
the eggs gets all crispy...mmm...especially good with a dash of
worchestershire sauce (when cooking).
I eat blt's in the summer on occasion, as a special variation to a fresh
tomato sandwich.  Sometimes I toast the bread, sometimes, I don't, but I do
enjoy the contrast of the good bread, and the fresh tomato, and the salty
crunch of the bacon.  I'm thinking of playing with a fresh, homemade mayo
this summer as well.  Or a garlic aoli...mmmm....
--Maire, getting the munchies....(and who has no clue as to her cholesterol
count....)


----- Original Message -----
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, April 11, 2007 8:09 AM
Subject: Re: [Sca-cooks] OT/OOP NYT Article on Math Formula For the Perfect
Bacon Sandwich...


> I _have_ been known to attempt suicide with plain bacon on bread
> fried crisp in the bacon fat. My cholesterol count mysteriously
> remains at something around 145...